ChocolateCakey

Thank you for the advice - it seems like replacing it might be the best option. I'm wondering if anyone can recommend a good candy thermometer. I had actually ordered another thermometer that seems to have a delayed arrival: https://www.pastrychef.com/DIGITAL-CANDY-THERMOMETER_p_1322.html Given that there's an unexpected delay in shipping, this seems like a good point to see if I ought to be buying a specific brand or kind of candy thermometer.

I have a question regarding the candy thermometer shown in the photos. You can see the red fluid line separates at the top, which has made finding an accurate reading difficult. Additionally, when I purchased the thermometer, it was fairly calibrated. Now, it needs to be calibrated by over ten degrees, I find I have to pull the glass tubing just about nearly to the top, with little room to spare. Given that context, is the thermometer broken and worth replacing? My assumption is the thermometer will continue to require to be pushed up indefinitely, but it's already out of space. I'm likewise curious if the gap in the temperature reading fluid means the thermometer is broken.

Thank you for the help so far. If chocolate is used instead of powdered sugar, does that mean that adding the decoration would entail putting the design on the cake by using a hair dryer or other heating element then letting it firm up? I’m not close by at all. 🙃 Good testimonial, I’ve never been big on chocolate cake because I’ve almost always found it too dry and figured to give the kids the good stuff since they like chocolate so much and did some research to learn about some of mayonnaise’s culinary uses.

What does “set up” mean, does it mean temper the chocolate and then let it completely cool on the transparency sheet? I forgot to ask, does a powdered sugar design on a cake move around during transit, assuming the powdered sugar is non-melting? I have cake boards and thought to use plastic wrap, is there anything to know about how to pack this type of cake? For instance, will it benefit/harm this kind of cake to freeze it at any point of the process, would it be necessary to do certain things I haven’t accounted for.

The cake is relative’s kid. Haven’t made it yet. Might go with this recipe here, maybe that will help with context. A simplified kid-version outline drawing of Spider-Man, cobwebs in the back, and the name of the recipient. Insulated with cooler packs, or go without due to the weather being cold, if that’s also an alternative method. They are not inclined to do much to assemble parts (re: sending the stencil), so it makes it a challenge to send something over so I’ve been hesitating about the option of sending the stencil because I don’t want the kid to be disappointed. As an aside, I’ve cut out the stencil design on a transparency sheet, I’m assuming that’s not a big deal to use, correct me if that’s not a suitable material for a stencil.

What are the possibilities for adding an intricate stencil design on top of a naked chocolate cake (8 inch diameter) that can be shipped fine and taste/texture/usable fine? Looking for suggestions or insight as to what would be suitable enough, doesn’t have to be perfect, even if it’s not listed in my findings below: My initial consideration was powdered sugar though I started to worry that since I’ll have to ship it that the powdered sugar design would move around too much and disappear; is that something to be concerned about? Upon reading, I’m discovering that powdered sugar designs don’t last long without melting into cake. Supposedly non-meltable powdered sugar is a solution(?) like Sucre Neige/Snow Sugar. I additionally ran into Frosting Paper (Edible Paper) and lastly, Edible Spray. I see various reviews that say that edible paper and edible spray don’t taste good or to watch out for textural issues, I guess under the idea that edible doesn’t necessarily mean good taste or texture. I’m pretty overwhelmed since I don’t have concrete experience with these tools if there are problems with the taste or texture or usability. I was considering either using an x-acto knife to cut the edible paper into the design, or use the plastic stencil I’ve already cut out and white edible spray the design onto the top of the cake.